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Fabulous Chicken Cacciatore

Serves: 6
Total Calories: 401

Ingredients

1 3/4 ounces dried porcine mushrooms (no substitute)
1 cup water
3 whole chicken breasts, split in half
1/2 cup olive oil
3 beef bouillon cubes
1 medium onion, chopped
4 - 6 cloves garlic, crushed
2 teaspoons sweet basil (dried or fresh)
1/2 teaspoon salt
pinch pepper
1 (16-ounce) can tomato paste
1 bay leaf
1 (16-ounce) can stewed tomatoes
1 cup rose wine (no substitute)
2 green peppers, sliced
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Polenta:
1 1/2 quarts water
2 teaspoons salt
1 1/2 cups yellow polenta cornmeal
1 tablespoon Parmesan cheese

Directions:

Preheat oven to 350°. Soak mushrooms in water for 15 minutes, reserving liquid. Brown chicken in olive oil; remove chicken, leaving oil in pan. Add bouillon cubes, onion, and garlic; sauté. Stir in basil, salt, pepper, and tomato paste. Then add mushroom liquid, bay leaf, stewed tomatoes, wine, and mushrooms. Place chicken in shallow baking dish. Cover with sauce. Bake covered for 30 minutes. Place pepper rings on top; continue baking another 40 minutes or until done. Serve with Polenta.

Polenta:
Bring water to a boil in 4-quart kettle. Add salt. Pour cornmeal into boiling water slowly, stirring constantly to keep from lumping. Reduce heat and cover. Cook over very low heat for another 20–30 minutes. You can now place mush in shallow baking dish and sprinkle with Parmesan cheese. Cut in squares and serve with cacciatore or any
other Italian stew.


Fun Fact: The United States is the fourth largest wine-producing country in the world after France, Italy, and Spain. California leads the way, followed by Washington and Oregon. North America is home to several native species of grape, but it was the introduction of the European Vitis v inifera by European settlers that led to the growth of the wine making industry.

Nutritional Facts:

Serves: 6
Total Calories: 401
Calories from Fat: 176

This Fabulous Chicken Cacciatore recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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